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Rabbit meat is low in cholesterol and calories, but high in flavor! Many health-conscious gourmets are finding that rabbit meat offers great taste and versatility that compares to chicken.
D'Artagnan rabbits are a mix of Californian White and New Zealand White breeds and are humanely raised by a cooperative of small family farms. The rabbits are fed a diet of sweet alfalfa, oats, wheat and barley with no antibiotics or hormones ever used.
The result is a lean and tender meat with a delicate, slightly sweet flavor that can be enjoyed fried, grilled, roasted, braised or stewed. Pairing its versatility with the nutritional facts makes a compelling case for more rabbit in our diets. Rabbit is lower in calories and cholesterol, but higher in protein than the more popular choices: chicken, veal, turkey, lamb, beef and pork.
Rabbit meat is all white, similar in texture to chicken and cooks much like chicken meat does, sharing its versatility. But many find the flavor richer and more rewarding.
Rabbit legs are perfect for braising in a stew with aromatic herbs and garlic. Or try this versatile meat marinated and pan seared or grilled.
"Chef Mary Beth Lawton Johnson's recipe perks up delicate rabbit meat with a stuffing of sausage, foie gras, ginger and allspice. "
"This stew is all about mustard, a classic French pairing for rabbit. Drink a minerally Alsatian Riesling or Gewurtztraminer with this."
"Braised game ragu is a dish popular all over Italy. Frank Stitt shreds the braised rabbit leg meat and quickly cooks it with sautéed, mixed mushrooms and parmesan cheese."
"A generous and colorful mélange of rabbit and vegetables are served over basmati rice perfumed with an exotic blend of spices that imparts an enticing Indian and Creole flavors."
"Chef John Fraser is a master of balancing flavor, texture and color, as you can see in this stunning terrine. "